Wednesday, July 14, 2010

Coconut-Crusted Fish with Mango Salsa

  • White fish (snapper, mahi, tilapia, cod)
  • Pinch of salt and pepper
  • Eggs
  • Panko
  • Shredded coconut
  • Oil
Dry off fish and season with salt and pepper.

Dip fish in egg wash and dredge in mixture of panko and shredded coconut; refrigerate to dry out breading.

Heat oil and fry fish on both sides. (Thin fish like tilapia will cook through, but thicker filets should be finished in the oven so that the outside does not burn before the inside cooks through.)

Mango Salsa
  • Diced mango
  • Chopped red onion
  • Diced red bell pepper
  • Diced jalapeno
  • Chopped cilantro or mint
  • Lime juice
  • Diced pineapple (optional)
Combine all ingredients and serve over fish.

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